Switching up the average weeknight meal with fun Coconut Chicken Fingers with Bang Bang Sauce. This coconut chicken is breaded in sweet coconut and sesame seeds, then oven-baked, and dipped in a spicy, tangy, creamy restaurant-style bang bang sauce. Serve along with extra limes and green onions and add a bowl of coconut or cilantro rice (or cook up some baked french fries). You’ll end up with a recipe that everyone will love.
Prep Time
15minutes minutes
Cook Time
15minutes minutes
Total Time
30minutes minutes
Ingredients
▢2 cups cornflakes
▢1 1/2 cups shredded unsweetened coconut
▢1 teaspoon paprika
▢1/2 teaspoon garlic powder
▢1/2 teaspoon onion powder
▢1/4 cup sesame seeds
▢2 eggs, beaten
▢2 tablespoons hot sauce or tamari (use preferred taste)
▢2 pounds boneless chicken tenders
▢extra virgin olive oil, for brushing
BANG BANG SAUCE
▢1/2 cup mayo
▢1/3 cup sweet Thai chili sauce
▢2 tablespoons coconut aminos (or tamari soy sauce)
▢1 tablespoon hot sauce
▢1 tablespoon rice viengar
▢1 small clove garlic, grated
▢2 teaspoons lime zest
US Customary – Metric
Instructions
1. Preheat the oven to 425° F. Line a baking sheet with parchment paper.
2. In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.
3. Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
3. Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.
4. To make the sauce: combine all ingredients in a bowl.
5. Serve the chicken with limes, green onions, and bang bang sauce for dipping. Add extra chili sauce mixed with a couple tablespoons of ketchup for a little double-dip action. Enjoy!
Reviewed by EL KATIBI MARIA
on
July 17, 2023
Rating:
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